Cajun Shepherd's Pie Paul Prudhomme recipe 864
Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need...
Author: Bibi
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
Author: VeggieCravings
Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.
Author: Beverly
A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!
Author: Stasty Cook
If you grow zucchini you know it's best when young and small. However it grows so fast that sometimes you end up with huge zucchini - 15 to 20 inches long...
Author: Kit
Cheesy polenta layered with thinly sliced zucchini and marinara sauce makes a delicious side dish to steak, pork chops, or chicken!
Author: Kim's Cooking Now
Family favorite made with real pumpkin. Ingredients can be mixed and stored ahead of time for convenience. To only make one pie, mix all ingredients and...
Author: B52JUNEBUG
This pumpkin casserole isn't sweet--perfect with roast pork.
Author: sktcporter
A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com.
Author: Eleanor Johnson
With all the zucchini I have fresh and frozen, this is my favorite way to eat it for breakfast. It's also great for the kids to eat as a snack, cold right...
Author: Marci
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie.
Author: Heather Olson
These butternut squash fries are nutritious and tasty! They taste like sweet potato fries but better.
Author: CMOYA40
This no-bake pie is rich, creamy, and sets up in about 1 hour. This makes quite a bit of filling, so you can make it in a 10-inch pie crust, or spoon the...
Author: C.Tallent
This savory side dish or vegetarian main dish is made with butternut squash and accented with fresh thyme and blue cheese.
Author: Too Hot Tamale